Welcome to the second recipe in my Cousin’s Cookies Collection (if you’re new to From Dill to Dracula, check out recipe number one of four: Heather’s Cookies)!

These were never called Napolitane cu Caramel și Nuci (pronounced nah-pole-e-tahn-eh coo car-a-mel she noo-chee), or Wafers and Cocoa. Instead, these were lovingly called Ashley’s Cookies. Yes, I had my very own cookies. And, of course, they were my favorite of the three.

(Again, this is more cake-like than cookie-like, but who am I to question my grandmother?

I’m not. And I won’t.)

But these cookies… man! Because wafers are such a delicate (and thin) carrier, they quite literally melt into your mouth. There’s also a graininess to the filling that’s so nostalgic and comforting—it’s very different from popular fillings which tend to be smooth. Not this one. Smooth disappears. Being able to feel the filling gives it prominence. And deliciousness.

So much deliciousness.
(And, yes, I know that’s not a word you’re supposed to use when describing a recipe, but I can’t help it!)

If you’re just tagging along, don’t forget to visit the rest of my Cousin Cookie Collection:

Tortul de Ciocolată din România {Romanian Chocolate Layer Cake}

↓ Recipe below ↓

P.S. Curious about what’s to come?
Next in the Cousin’s Cookie Collection are “Jessica’s Cookies“!
(I know, real helpful, right? Guess you’ll just have to stop back to see what it is!)

Print Recipe

Napolitane cu Caramel și Nuci {Wafers with Caramel and Nuts}

Course

Dessert

Servings

Ingredients

• 1 c walnuts
• 2 T all-purpose flour
• 1 c milk
• 1½ c granulated sugar
• 10 t water
• 7 T unsalted butter
• 1 T rum extract
• 4 wafer sheets

Course Dessert Servings Ingredients 1 c walnuts 2 T all-purpose flour 1 c milk 1½ c granulated sugar 10 t water 7 T unsalted butter 1 T rum extract 4 wafer sheets

Instructions

1. Place walnuts in a plastic bag and crush with either a rolling pin, or by pulsing a few times in a food processor. They should be crushed to a fine powder.
2. In a small bowl, whisk the flour and milk together until smooth, making sure no lumps of flour remain.
3. In a saucepan, heat sugar and water until melted and it begins to caramelize. Add the butter and combine.
4. Add the combined flour and milk to the saucepan, stirring continuously. Boil for approximately 5 minutes. Sauce should thicken.
5. Remove from heat, add in crushed walnuts and rum extract.
6. To assemble, lay one wafer sheet on a cutting board, with the waffled edge facing up. Spread caramel and walnut sauce evenly across the top of the wafer, from edge to edge. Top with another wafer, waffled edge again facing up, and repeat layering with the cream and wafers until you end with the fourth wafer on top.
7. Cover the top wafer layer with another cutting board and weigh it down with bowls of fruit, cookbooks (this one included), anything you can find in your kitchen that'll press the wafers. Let it sit with the weight on top for 2 to 3 hours. Caramel and nut filling will harden.
8. To serve, cut into your favorite shape, and do your best to resist breaking apart the layers and eating them like an Oreo®. Se bucura/enjoy!
9. To store: Keep wrapped in aluminum foil in the fridge. Good luck keeping it around long enough to require storing 😉

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♥ La Revedere